Asada

Beef Pinwheels

Pre-seasoned beef skirt (fajita), rolled up with onion and bell pepper into a spiral. Perfect for grilling.

Brisket

In this part of Texas, there is one main way to prepare brisket - barbecued. Slow cooked over indirect heat, it's a South Texas mainstay for an easy entree to serve a large crowd.

Chili Meat

Ground chuck beef.

Chuck Roast

Chuck roast is a thick cut of meat from the shoulder, with a rich flavor profile. It can be slow cooked for a tender meal.

Cross-cut Ribs

Ribs cut across several bones, so the bones are more in number, but smaller, which is where they get their nickname, "short ribs." Slow cook for maximum moistness.

Filet Mignon

The tenderloin is the source of filet mignon. Try our tender, bacon-wrapped filets for a real tasty treat. We can cut the filets to your specifications.

Flank

Flank is used primarily for grinding, except for the long, flat steak, best known for it's use in London broil.

Flank Steak

Flank steak is another cut from this section of beef. It can meet government guidelines for 'lean', based on cooked servings with visible fat trimmed.

Ground Beef

The most common use of the chuck. We have three grades of ground beef available: Extra lean (Ground sirloin), Special (90/10), and Regular (80/20).

Ground Sirloin

Our Extra Lean Ground beef is ground sirloin. It will make a top-notch hamburger.

Jerky

We slice the inside round into thin strips and smoke this to make our beef jerky, found in our Specialties.

K-Bob Meat

Lean pieces of round cut into cubes, used for kabobs.

Loin Steaks

From the loin come the best steaks - sirloin, tenderloin, porterhouse, and top loin steak, all very tender cuts of beef.

Pot Roast

Shoulder pot roast and chuck 7-bone pot roast come from the chuck and are most flavorful and tender when pot roasted.

Rib Roast

Rib roast and ribeye roast are an easy meal roasted in the oven, making for a tender, flavorful entree.

Ribeye Roast

Rib roast and ribeye roast are an easy meal roasted in the oven, making for a tender, flavorful entree.

Ribeye Steak

The grilling favorite ribeye steak is a product of this section of beef. Also available is the rib steak, both are good for grilling or broiling.

Ribs

Beef ribs are not the only cut to come from this section of beef, although they are the most famous cut. No Texas BBQ would be complete without ribs.

Round Roast

Pike's Peak Roast is also called heel of round, the Pikes Peak roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. This is the least tender of the round roasts, but cooks up into a pot roast with excellent flavor.

Round Steaks

Top Round Steak, eye round steak, and sirloin tip side steak all come from the round of the cow and all grill or broil well, especially after marinating.

Rump Roast

There are a variety of roasts that come from the rump - round tip roast, top round roast, rump roast, beef eye of round roast, and Pike's Peak roast.

Shank Bone

Shank, even though it is one of the tougher cuts has it's purpose in the preparation of savory soups and stews.

Skirt Steak (Fajitas)

Seldom referred to as the plate in general usage, this section of beef provides a sizziling favorite in skirt steak for fajitas.

Steaks

Steaks that can be cut from the chuck include chuck eye steak, shoulder steak, shoulder center (Ranch steak), and shoulder petite tender medallions.

Stew Meat

Stew meat is a wonderfully versatile cut of meat. It can be used to make beef/vegetable stew or chili.

T-Bone Steak

The most popular cut from the Loin is the T-Bone Steak. Tender and juicy it's definitely THE steak for grilling.

Tenderloin

The tenderloin is the most tender part of this section.

Tenderloin Roast

The tenderloin roast is cut from the tenderloin section of the beef making it a tender cut. Soft and savory when roasted.

7 Steak

Also known as Center Chuck Steak. This is a steak cut from the 7-bone Pot Roast. Best when marinated overnight, to ensure savory tenderness.

Asada

Beef Pinwheels

Pre-seasoned beef skirt (fajita), rolled up with onion and bell pepper into a spiral. Perfect for grilling.

Brisket

In this part of Texas, there is one main way to prepare brisket - barbecued. Slow cooked over indirect heat, it's a South Texas mainstay for an easy entree to serve a large crowd.

Chili Meat

Ground chuck beef.

Chuck Roast

Chuck roast is a thick cut of meat from the shoulder, with a rich flavor profile. It can be slow cooked for a tender meal.

Cross-cut Ribs

Ribs cut across several bones, so the bones are more in number, but smaller, which is where they get their nickname, "short ribs." Slow cook for maximum moistness.

Filet Mignon

The tenderloin is the source of filet mignon. Try our tender, bacon-wrapped filets for a real tasty treat. We can cut the filets to your specifications.

Flank

Flank is used primarily for grinding, except for the long, flat steak, best known for it's use in London broil.

Flank Steak

Flank steak is another cut from this section of beef. It can meet government guidelines for 'lean', based on cooked servings with visible fat trimmed.

Ground Beef

The most common use of the chuck. We have three grades of ground beef available: Extra lean (Ground sirloin), Special (90/10), and Regular (80/20).

Ground Sirloin

Our Extra Lean Ground beef is ground sirloin. It will make a top-notch hamburger.

Jerky

We slice the inside round into thin strips and smoke this to make our beef jerky, found in our Specialties.

K-Bob Meat

Lean pieces of round cut into cubes, used for kabobs.

Loin Steaks

From the loin come the best steaks - sirloin, tenderloin, porterhouse, and top loin steak, all very tender cuts of beef.

Pot Roast

Shoulder pot roast and chuck 7-bone pot roast come from the chuck and are most flavorful and tender when pot roasted.

Rib Roast

Rib roast and ribeye roast are an easy meal roasted in the oven, making for a tender, flavorful entree.

Ribeye Roast

Rib roast and ribeye roast are an easy meal roasted in the oven, making for a tender, flavorful entree.

Ribeye Steak

The grilling favorite ribeye steak is a product of this section of beef. Also available is the rib steak, both are good for grilling or broiling.

Ribs

Beef ribs are not the only cut to come from this section of beef, although they are the most famous cut. No Texas BBQ would be complete without ribs.

Round Roast

Pike's Peak Roast is also called heel of round, the Pikes Peak roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. This is the least tender of the round roasts, but cooks up into a pot roast with excellent flavor.

Round Steaks

Top Round Steak, eye round steak, and sirloin tip side steak all come from the round of the cow and all grill or broil well, especially after marinating.

Rump Roast

There are a variety of roasts that come from the rump - round tip roast, top round roast, rump roast, beef eye of round roast, and Pike's Peak roast.

Shank Bone

Shank, even though it is one of the tougher cuts has it's purpose in the preparation of savory soups and stews.

Skirt Steak (Fajitas)

Seldom referred to as the plate in general usage, this section of beef provides a sizziling favorite in skirt steak for fajitas.

Steaks

Steaks that can be cut from the chuck include chuck eye steak, shoulder steak, shoulder center (Ranch steak), and shoulder petite tender medallions.

Stew Meat

Stew meat is a wonderfully versatile cut of meat. It can be used to make beef/vegetable stew or chili.

T-Bone Steak

The most popular cut from the Loin is the T-Bone Steak. Tender and juicy it's definitely THE steak for grilling.

Tenderloin

The tenderloin is the most tender part of this section.

Tenderloin Roast

The tenderloin roast is cut from the tenderloin section of the beef making it a tender cut. Soft and savory when roasted.

Pork

When you order any pork product from us, know that you are receiving pork processed in house, ensuring freshness and quality.